By Joan Nathan
- Total Time
- 35 minutes, plus 12 hours’ refrigeration
- Rating
- 5(1,465)
- Notes
- Read community notes
Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I’ve called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón’s method it kept its shape perfectly.
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Ingredients
Yield:About 30 cookies
- 2cups whole blanched almonds, plus about 30 almonds for decoration
- 1cup granulated sugar
- 1large egg
- Finely grated zest of 1 lemon
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
91 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 3 grams protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add ¾ cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
Step
2
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining ¼ cup sugar in a small bowl.
Step
3
Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
Step
4
Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.
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1,465
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Cooking Notes
KSG
I used Trader Joe's ground almond meal, 1 1/3 cups equals 2 cups blanched almonds no need to grind. This saved time and was still delicious. I doubled the recipe & added grated orange peel and vanilla powder.
I had to bake them for about 12-13 minutes, so keep an eye on them according to your oven. Many of my guests had recipe requests for these treats. Chewy texture like a macaroon & freezes real well. I made the batter two days before I baked them to save time, were perfect!
Donna in CT
1 cup of whole almonds equals approximately 1 1/3 cups of ground almonds (almond meal). 1 cup of ground almonds weighs approximately 5 ounces.
I ground 1 cup of whole almonds to a fine meal in a Cuisinart spice grinder, which took seconds. I then measured the ground almonds by dry cup measure to come to 1 1/3 cups of meal. I then weighed the ground almonds, and they came to a scant 5 ounces. (I think small variations in measures are fine besides inevitable given the antiquity of this recipe)
Cathy
Absolutely delicious. I had to make some changes, and they're still perfect. I used almond meal instead of ground almonds, added a bit of lemon juice in addition to the zest (I might add more next time - I like them a bit more lemony), and only had about 30 minutes to chill the dough (which made them messy to form but they came out perfectly).
They taste almost exactly like pignoli, so I may also try them coated in pine nuts.
Easy and delicious.
SEP
How much almond meal did you use? There isn't a one to one correlation between whole and ground. My rule of thumb has been 2/3 meal to 1 cup almonds, but my cookies came out flat so I don't think it was enough meal.
CurlzNJ
I've been making these for years and just looked at the recipe this morning, as it's one of my go-to desserts for Passover. In the last few years I know I've used almond meal (Trader Joe's sells it) but this time I'm going to do a mix of meal and slivered blanched almonds so I get the nutty pieces in the cookie as well. I also tend to add more lemon zest because I love lemon...
Clk
I know this was asked, but I didn't see an answer, how much almond meal should be used?
Also how far in advance can these be made? Can they be frozen?
Beverly
Have made these several times. Delicious. Added more grated lemon and some lemon juice. I use Almond Meal and used 2 cups. I also rolled them in sanding sugar (as I see in the Times picture).
Sarah
I made these with a bag of raw pistachios from trader Joe's and they were divine - the most gorgeous shade of dusky green. I did not have time to chill for at least 12 hours as the recipe stated - just 6 hours. They were totally fine. A perfect recipe
Carina
One note about the lemon, for those who may not have lemons growing in the yard. Grated lemon rind yields a fine, oily substance that adds perfume to the cookie and a decided lemon flavor. Lemon juice, on the other hand, being a liquid without the oily lemon essence, adds liquid where it's not called for, sourness where it's not wanted, and just a little flavor. Never substitute juice for fresh lemon zest. A good substitute would be lemon oil (different than lemon extract), 1/4 to 1/2 teaspoon.
Yolanda
1 cup almonds equals 145 grams2 cups blanched almonds equals 1 1/3 cup
Alicia
I think you've got that turned around ... 1 1/3 cups of whole almonds equal about a cup of ground.
lulu
Substituted 1 and 1/3 cups super-fine almond flour, as someone suggested, and doubled the amount of lemon zest. Baked them for the full 10 minutes. They came out perfectly domed and completely delicious.
susan
Replace: 1 1/3 almond meal equals 2 cups blanched almonds add lemon juice in addition to the peel
Peggy Mason
Baked this at 5,000+ ft in Northern Colorado. Used 2 full C almond flour and baked at 355 for 12 minutes. 10 wasn't quite enough in my oven. They kept their shape and did not spread at all, which is typically a real problem at this altitude. I thought they were too sweet and I do have a sweet tooth - next time will try 1/2 C sugar.
Paul
Cooked a few times. The first batch spread out too much, so after some experimentation, it's best for met to add an extra egg yolk to a double batch (2 eggs plus one yolk), cover the dough with a towel and not plastic wrap while it sits overnight in the fridge, and cook them for 18 minutes in pre-heated oven on insulated baking sheets. Cook times might be shorter if I cooked them a batch at a time, but I just swap racks half-way through, and am done in one set.
Nancy
I've been making these delicious cookies for several years, can't keep ‘em in the jar! Have used the 2 cups blanched whole almonds = 1 1/3 almond flour ratio recommended in many of these Comments with total success. Stumbled across one online site today, then several (!) that swear by 1 cup almonds = 1 1/4 cups flour (so 2 cups = 2 1/2 cups)…. This is a HUGE difference! What is one to think? What am I to do?Advice would be most welcome/reassuring… (of course if it ain't broke, why “fix” it?)
CS
Ok but nothing to write home about in flavor. Almond pistachio one much better
Deborah VC
These are so easy and are fabulous. I reduced the sugar to 1/2 c plus 2 T, used 1 1/3 cups almond flour and added about 1/8 t lemon extract. I used what I had and put a raw pistachio on top. I didn’t roll in sugar but did dust them with powered sugar when done. Baked for about 9 minutes. Chewy and lemony.
Molly H.
Subtle. Delicious. Slowly addictive. Roll in turbinado sugar for a richer flavor.
barbara
1 and 1/3 cup almond meal Double lemon zest
jenevra
These spread out in a way that looks pretty different from the picture and taste very plain. I will not be making them again.
RHB
I fear that everyone using almond meal or flour is missing out on the texture of the processed almond. Time is time though, so I get it.These are excellent. Picked up some bulk organic almonds at Whole Foods and they really brought out the best in this cookie. Made exactly as described.
Gyöngyi
A simple and delicious recipe. I added almond extract.
Lady Glitter Sparkle
2 lemons worth of zest per recipe, definitely use almond flour 1 1/3 c
Sue
Delicious and so easy. I used Bob's almond meal - 1-1/3 cups - and it came out great. I only got 18 cookies, not 30! Baked for about 14 minutes. Next time I will double the lemon zest.
Joy M
Instead of refrigerating for 12 hours, just pop in the freezer for 30 minutes!
lisa
Meh. Don’t make again. Or add more lemon?
jude
250g almond meal200g sugar
almond mom
I made this for a kosher Seder dinner and it came out great! It is easy, especially prepping everything and throwing it in the fridge until baking time. This might be my go to dessert anywhere I can serve nutty desserts!(I used almond flour from Costco and based on the weight of whole almonds, I used 294 grams for 2 cups of almonds. Worked great!)
almond mom
I made this for a kosher Seder dinner and it came out great! It is easy, especially prepping everything and throwing it in the fridge until baking time. This might be my go to dessert anywhere I can serve nutty desserts!I used almond flour from Costco and based on the weight of whole almonds, I used 294 grams for 2 cups of almonds. Worked great! I was generous with lemon zest and squeezed some juice as well.
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